Lemon and poppy seed have always been a comb that I have loved. These cookies are a cross between a shortbread and a cookie as they are crumbly but also melt in the mouth.
I have sandwiched two small cookies together with lemon icing as pictured but I also love to have them plain. These are perfect for a party or if you need to bring something to an event or bake sale.
200g soft butter
140g caster sugar
1 egg yolk
2 tsp vanilla extract
zest 2 lemons, juice 1
300g plain flour
1tbsp poppy seeds
Cream together the sugar and butter until smooth, you don’t want to add extra air so just beat until combined. Mix in the egg yolk, vanilla extract, lemon zest, lemon juice and poppy seeds until all combined.
Add in the flour and mix together until just combined. There is no need to kneed just mix until everything is sticking together. Chill in the fridge for 30 minutes. The easiest way to do this is to flatten out the mix into a circle as this will help rolling later also helps with chilling.
Roll out the mix to be about a cm thick and cut out with a circle cutter. The size doesn’t matter but the bigger they are the longer they take in the oven.
Once they are all rolled out, making sure that you handle the dough as little as possible, bake at 160ºc (fan) for 8-12 minutes. Keep a close eye as they can go from pale to burnt in two minutes.
I like them to be slightly browned but they can be done slightly less to keep a lighter colour.
To make the icing, squeeze half a lemon and add enough icing sugar to make it thick and glossy and then simply sandwich two pieces together.
Based partially off this recipe: http://www.bbcgoodfood.com/recipes/988640/lemon-kisses